Use of fungal phytase to improve breadmaking performance of whole wheat bread
The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, withou...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00218561_v49_n11_p5450_Haros |
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todo:paper_00218561_v49_n11_p5450_Haros2023-10-03T14:21:01Z Use of fungal phytase to improve breadmaking performance of whole wheat bread Haros, M. Rosell, C.M. Benedito, C. α-amylase Breadmaking Phytase Phytate Whole bread quality Whole wheat bread amylase fungal enzyme phytase phytate article Aspergillus niger bread cooking enzyme activity enzymology fermentation flour food quality fungus metabolism nonhuman wheat 6-Phytase Aspergillus niger Bread Cookery Fermentation Aspergillus niger Fungi Triticum aestivum The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the specific bread volume, an improvement of the crumb texture, and the width/height ratio of the bread slice were obtained. An in vitro assay revealed that the improving effect of phytase on breadmaking might be associated with the activation of α-amylase, due to the release of calcium ions from calcium-phytate complexes promoted by phytase activity. As a conclusion, phytase offers excellent possibilities as a breadmaking improver, with two main advantages: First, the nutritional improvement produced by decreasing phytate content, and second, all the benefits produced by α-amylase addition can be obtained by adding phytase, which promotes the activation of endogenous α-amylase. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218561_v49_n11_p5450_Haros |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
α-amylase Breadmaking Phytase Phytate Whole bread quality Whole wheat bread amylase fungal enzyme phytase phytate article Aspergillus niger bread cooking enzyme activity enzymology fermentation flour food quality fungus metabolism nonhuman wheat 6-Phytase Aspergillus niger Bread Cookery Fermentation Aspergillus niger Fungi Triticum aestivum |
| spellingShingle |
α-amylase Breadmaking Phytase Phytate Whole bread quality Whole wheat bread amylase fungal enzyme phytase phytate article Aspergillus niger bread cooking enzyme activity enzymology fermentation flour food quality fungus metabolism nonhuman wheat 6-Phytase Aspergillus niger Bread Cookery Fermentation Aspergillus niger Fungi Triticum aestivum Haros, M. Rosell, C.M. Benedito, C. Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| topic_facet |
α-amylase Breadmaking Phytase Phytate Whole bread quality Whole wheat bread amylase fungal enzyme phytase phytate article Aspergillus niger bread cooking enzyme activity enzymology fermentation flour food quality fungus metabolism nonhuman wheat 6-Phytase Aspergillus niger Bread Cookery Fermentation Aspergillus niger Fungi Triticum aestivum |
| description |
The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the specific bread volume, an improvement of the crumb texture, and the width/height ratio of the bread slice were obtained. An in vitro assay revealed that the improving effect of phytase on breadmaking might be associated with the activation of α-amylase, due to the release of calcium ions from calcium-phytate complexes promoted by phytase activity. As a conclusion, phytase offers excellent possibilities as a breadmaking improver, with two main advantages: First, the nutritional improvement produced by decreasing phytate content, and second, all the benefits produced by α-amylase addition can be obtained by adding phytase, which promotes the activation of endogenous α-amylase. |
| format |
JOUR |
| author |
Haros, M. Rosell, C.M. Benedito, C. |
| author_facet |
Haros, M. Rosell, C.M. Benedito, C. |
| author_sort |
Haros, M. |
| title |
Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| title_short |
Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| title_full |
Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| title_fullStr |
Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| title_full_unstemmed |
Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| title_sort |
use of fungal phytase to improve breadmaking performance of whole wheat bread |
| url |
http://hdl.handle.net/20.500.12110/paper_00218561_v49_n11_p5450_Haros |
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AT harosm useoffungalphytasetoimprovebreadmakingperformanceofwholewheatbread AT rosellcm useoffungalphytasetoimprovebreadmakingperformanceofwholewheatbread AT beneditoc useoffungalphytasetoimprovebreadmakingperformanceofwholewheatbread |
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